Columbia Valley Pinots are nice, but I'm not into the Aussie Pinots because they have a thing going on. You know that Australian wine thing? It works with Chardonnay and Shiraz, but not so much the Pinot IMO. For a really sublime Pinot Noir, try a 2005 Sokol Blosser if you can find it.

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“I’m guessing it was January 2007, a meeting in Bethesda, we got a bag of bees and just started smashing them on the desk,” Charles Wick said. “It was very complicated.”

Columbia Valley Pinots are nice, but I'm not into the Aussie Pinots because they have a thing going on. You know that Australian wine thing? It works with Chardonnay and Shiraz, but not so much the Pinot IMO. For a really sublime Pinot Noir, try a 2005 Sokol Blosser if you can find it.

Columbia Valley Pinots are nice, but I'm not into the Aussie Pinots because they have a thing going on. You know that Australian wine thing? It works with Chardonnay and Shiraz, but not so much the Pinot IMO. For a really sublime Pinot Noir, try a 2005 Sokol Blosser if you can find it.

Nope, please tell me....

The soil of every growing region imbues a unique characteristic to its grapes... Spanish wine, for instance, tends to be distinctly "salty". Australian wine has an Australian taste. It's kind of herby... kind of woody and smoky, too. It's almost like the inside of a chaparral twig. I don't know how else to describe it. Considering how large Australia is, I would assume wines from different regions of Australia have different characteristics, and based on that I'm guessing that there is a particular region which produces most of the exported wine because what I've had has shared that particular undertone.

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“I’m guessing it was January 2007, a meeting in Bethesda, we got a bag of bees and just started smashing them on the desk,” Charles Wick said. “It was very complicated.”

I meant that it's got too smooth of a follow through from nose to finish. All the same flavors, with little difference, so yes, COMPLEXITY.

Sheesh.

And yeah, Nigel, you have to love the earth the grapes come from in order to love the wine they produce...so the New Zealand and Ozzie wines tend to taste like sheepfields. But I like that. I'm not a big fan of too much chemistry in the wine that weeds that element out--WA state wines come close to this, but luckily they stick to varietals that handle that sort of manipulation well.